I'm not a kitchen Martyr. I don't spend an eternity labouring in a hot kitchen to make something just to be able to say I made it myself. Not more than once, anyways.
But I promise that homemade tortillas are worth it.
A) Because they have a way better texture than those gummy stick-to-the-roof-of-your-mouth store-bought tortillas. .
B) Because they are way way cheaper. Where I live a pack of ten wheat-flour tortillas goes for about 3 dollars. In my books, that is way too much to spend on something that is mostly flour and water.
C) Homemade tortillas have four ingredients, and none of them are weird preservative things you can't pronounce.
and D) By my calculations they don't really take much time at all because I have to stand at the stove to cook whatever filling I'm making for the tortillas, I may as well be cooking tortillas while I'm there!This recipe makes six small-ish tortillas. I normally double it for our family.
Into a food processor, measure 1 1/2 cups flour, 1/2 tsp salt and 2 Tbsp of butter.
Pulse until the butter is worked into the flour and the mixture resembles fine crumbs.
With the food processor running, add 1/2 cup of warm water. Process until it look like this:
The dough should easily hold together into six little balls, like this:
Turn a pan, cast iron if you have it, on to medium to get good and hot. Roll out your tortillas so that they are about 7 inches wide. I don't worry too much about making them perfectly round.
Cook each tortilla for one to two minutes per side. They will begin to bubble a little like this:
And when you flip the tortilla it should have some beautiful golden brown spots.
Keep them warm under a clean dish towel or serviette until you are ready to serve. They are best and most pliable if eaten fresh.
Serve with Lentil and Brown Rice Tacos or homemade fajitas or any yummy topping that suits your fancy. Enjoy!
Recipe adapted from How to Cook Everything by Mark Bittman